Description
Keep the kitchen clean, safe, and organized by washing and storing wares, sanitizing equipment and surfaces, managing waste and recycling, receiving and rotating supplies, and supporting cooks with tools and basic prep.
- • Prepare mop buckets and dilution systems; change water regularly.
- • Wash and sanitize dishes, glassware, pots, and utensils using dish machines and three-compartment sinks.
- • Scrape, sort, and rack soiled wares; pre-rinse before washing.
- • Air-dry and store clean wares in designated areas to prevent contamination.
- • Clean and sanitize work surfaces, prep tables, sinks, and equipment exteriors.
- • Sweep, mop, and squeegee kitchen floors; vacuum mats as needed.
- • Remove trash, recycling, and compost; replace liners and clean receptacles.
- • Break down cardboard and operate trash compactors or balers safely.
- • Maintain cleanliness of drains, walls, hoods, and floor mats.
- • Set up, operate, de-lime, and shut down dishwashing machines per SOPs.
- • Monitor and log dish machine temperatures and sanitizer concentrations.
- • Receive, inspect, and store deliveries of food, chemicals, and supplies.
- • Rotate stock using FIFO; label and date stored items.
- • Transport clean wares, sheet pans, and small equipment to stations and outlets.
- • Restock china, glass, silver, and disposables at service stations and lines.
- • Polish silverware and check plates and glassware for chips or cracks.
- • Assist cooks by fetching ingredients, tools, and equipment as requested.
- • Refill handwashing stations, paper goods, soap, and sanitizer dispensers.
- • Set up and break down banquet or buffet dish and service ware as directed.
- • Keep inventory of cleaning supplies and wares; notify supervisors of shortages.
- • Report equipment malfunctions or safety hazards promptly.
- • Follow HACCP and local health-code sanitation standards and checklists.
- • Clean walk-in floors, gaskets, and shelving; organize storage areas.
- • Collect and return soiled wares from dining areas, banquets, and room service.
- • Wash kitchen linens and aprons or coordinate with laundry services.
- • Maintain back dock and receiving area cleanliness.
- • Assist with basic non-cooking prep, such as washing produce when needed.
- • Set floor signs and use PPE; handle chemicals according to SDS.
- • Support closing and opening side-work and deep-clean schedules.
- • Keep accurate records for sanitation, temperature logs, and task completion.
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Hospitality, Events & Tourism
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Sources & Standards:
This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
